Slow cooker breakfast “skillet”

By Resk8r

Ingredients

• 20 ounce bag frozen, shredded hash browns
• Bacon bits or crumbles or sausage crumbles
• 8 ounces shredded cheddar cheese
• 6 green onions sliced thin
• 12 eggs
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp pepper
• Crock pot liner

Preparation

Step 1

Line slow cooker with liner
Layer half of the hash browns into the bottom of the slow cooker
Top with half the bacon/sausage crumbles
Half the cheese and 1/3 of the green onions.
Set aside some bacon and green onions for garnish and then repeat with a second layer of hash browns, bacon, cheese and onion.

In a large bowl, whisk together eggs, milk, salt and pepper.
Slowly pour over top.
Cook until eggs are set - approximately 2-3 hours on high or 4-5 hours on low
Sprinkle remaining bacon and onions on top